brussels sprouts

Roasted Brussels Sprouts with Toasted Nuts & Blue Cheese


This quick recipe combines sprouts with tangy blue cheese and toasted nuts, an elegant, classic combination. The recipe scales, so increase or decrease the quantities as desired. If you want a little sweetness in the dish, add a handful of dried cranberries, currants, or golden raisins.


1/2 cup pecans, almonds, or walnuts

a bit of olive or grapeseed oil

salt and pepper

1 pound Brussels Sprouts

1 tablespoon olive oil or grapeseed oil

1 large clove garlic, minced

3 ounces blue cheese (there are lots of amazing Vermont variations, included the award-winning Bayley-Hazen blue)

Lemon juice or white wine vinegar, to taste



  1. Preheat the oven to 350-degrees.

  2. Place the nuts on a sheet pan, toss with a smidgen of oil, and salt and pepper, and toast for 5-10 minutes, until they brown a bit, and they smell toasty. Remove the nuts from the pan, and turn the oven up to 400-degrees. (If your oven runs hot, stick with 375).

  3. Meanwhile, rinse the sprouts, cut off the bottom of each one, remove any leaves that don’t look delicious, and cut into quarters, lengthwise.

  4. Place the sprouts on the same sheet pan you used for the nuts, and toss with a tablespoon or two of olive oil, and some salt and pepper.

  5. Roast the sprouts until they are just tender, and have some brown on the outer leaves. Remove from oven.

  6. Meanwhile, finely mince the garlic, and crumble the blue cheese.

  7. When the sprouts are done, immediately place them in a serving bowl, and add the minced garlic and the pecans.

  8. Toss, and season with salt and pepper, and lemon juice or vinegar, until the flavor is well rounded. Add the cheese, toss one more time, and serve.

Slow Cooker Balsamic Brussels Sprouts

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A quick, easy, set-it-and-forget-it Thanksgiving side for when your oven and stove-top are completely occupied!


3 lbs. of Brussels Sprouts

¼ Cup of Balsamic Vinegar

2 Tbsp. of Olive Oil

2 Tbsp. of Maple Syrup

Salt and Pepper

Grated Parmesan Cheese for topping

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  1. Wash the Brussels Sprouts, being sure to remove any excess dirt.

  2. Place the Brussels Sprouts, Balsamic Vinegar, Olive Oil, and Maple Syrup in a slow cooker. Season with salt and pepper. Stir to combine the ingredients.

  3. Set the slow cooker to high and let cook for 1-1.5 hours, or on low for 2-2.5 hours, depending on your preferred texture. The longer you cook them, the crispier the sprouts on the edges will get.

  4. Transfer the Brussels Sprouts of a serving bowl and drizzle with remaining balsamic glaze from the bottom of the slow cooker. Top with parmesan cheese and serve!

Brussels sprouts after one hour cooking vs. one and a half hours cooking on high. Feel free to test one as they cook, and take them off the heat when they reach your desired tenderness.

Roasted Brussels Sprout and Winter Squash Salad



  • 3 Cups Mesclun

  • 1/2 Lbs. Brussels Sprouts, Halved

  • 2 Cups Winter Squash, Sliced

  • Maple Vinaigrette Dressing

  • 2 Tbsp. Olive Oil

  • Salt and Pepper


  1. Pre Heat oven to 400 F

  2. Halve Brussels Sprouts

  3. Cut the squash in half. Peel if you prefer not to eat the skin. Remove the seeds. Then, cut the squash into cut into 1/2 in. slices

  4. Coat Brussels and squash in olive oil, season with salt and pepper

  5. Place Brussels sprouts and squash on a baking sheet; place in oven until browned (35-40 minutes)

  6. In a large bowl, add mesculn, toss with maple vinaigrette; toss until evenly coated

  7. Top mesclun with Brussels sprouts and squash. Drizzle dressing over the squash and Brussels sprouts for extra flavor. Enjoy!

Braised Chicken Legs with Carrots, Potatoes, and Rosemary



  • 2 Chicken Legs

  • 1/2 Pound Brussels Sprouts, halved

  • 3 Carrots, Sliced

  • 1/2 Pound Gold Potatoes, Chopped (1 in. pieces)

  • 1 Red Onion, Sliced

  • 1/2 Cup Apple Cider Vinegar

  • 1-2 Cups Vegetable Broth

  • 2 Tbsp. Rosemary

  • Salt and pepper


  1. In a Dutch Oven, or large pot, heat Olive Oil over high heat

  2. Add chicken legs and cook until browned on both sides (around 3 minutes on each side). Then remove them from the pan and set aside.

  3. Add 1 tablespoon of oil to the pan, and add the vegetables to the pot, and season with salt and pepper, saute for 3-5 minutes.

  4. Add vinegar and broth to the pot and add the chicken and rosemary sprigs. (You want the liquid to not quite cover the chicken)

  5. Cover pot and cook over medium-low low heat for about 20 minutes. Then, stir, and turn the chicken to the other side.

  6. Re-cover and cook for another 20 minutes.

  7. To cook down the sauce to be a little bit thicker, remove the lid and continue to simmer and allow more liquid to evaporate, for about 10-15 minutes, or until the chicken is cooked through, and vegetables are soft.

  8. Serve nice and hot!

Roasted Vegetable Salad, with Dijon Vinaigarette



  • 1/2 Large Beet, cubed

  • 1 Cup Sweet Dumpling Squash, cubed

  • 1 Cup Brussels Sprouts, halved

  • 1 Cup Spinach

  • 1/4 Cup Feta Cheese

  • 2 Tbsp. Apple Cider Vinegar

  • 1 Tbsp. Dijon Mustard

  • 4 Tbsp. Olive Oil

  • 1 Clove Garlic, finely chopped

  • Salt

  • Pepper

Process: Roasted Vegetables

  1. Preheat oven to 400F

  2. Cut Beet, Squash & Brussels Sprouts; evenly coat with Olive Oil & season with Salt

  3. Place vegetables on a baking sheet, place in the oven for 30 minutes, or until Squash and Beets are tender, and Brussels Sprouts are browning

  4. Place Spinach in a bowl, top with roasted vegetables, feta and Dijon Vinaigrette*

Dijon Vinaigrette

  1. Combine, 2 Tbsp. Olive Oil, Dijon Mustard, Apple Cider Vinegar, Garlic, salt and pepper in a small bowl; Mix evenly

  2. Pour over Salad